Cambodian Shrimp and Snow Pea Stir-Fry (Cha How Lang Tao Nung B’Kong)

My uncle’s wife who’s from Pangasinan, Philippines, makes a similar dish, except that hers is more a veggie dish, with the emphasis on the snow peas. She also adds shelled peas and cashews to hers, a nice variation to this dish.

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Shrimp and Snow Pea Stir-Fry (Cha How Lang Tao Nung B’kong)

adapted from a recipe in The Elephant Walk Cookbook

For 4-6 servings

2 tablespoons canola oil
2 tablespoons minced garlic
1 pound medium shrimp, shelled, deveined and butterflied
1 pound snow peas, topped, tailed and de-stringed
3 tablespoons fish sauce
2 tablespoons sugar
1/4 teaspoon freshly ground black pepper, or to taste

Heat the oil in a large skillet or wok over medium-high heat. Add garlic and stir-fry until just beginning to turn color, about 15 seconds. Add shrimp, snow peas, fish sauce and sugar. Continue stir-frying until shrimp are just cooked through and snow peas are crisp-tender, 5 to 6 minutes. Season with the freshly ground black pepper. Serve hot.

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4 thoughts on “Cambodian Shrimp and Snow Pea Stir-Fry (Cha How Lang Tao Nung B’Kong)

  1. Thank you for sharing this recipe. I have a lot of snow peas growing in my garden that I didn’t know what to do with them. I even have all the ingredients to make this tonight

  2. This was definately at hit at home. My wife loves it, in fact she made me cook it again! She insists that I cook it for her family. Thanks again.

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